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Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest
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 Title & Authors
Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest
Kang, Ji Hoon; Park, Shin Min; Kim, Hyun Gyu; Son, Hyun Jung; Lee, Ka Yeon; Kang, Kil-Nam; Park, Jong Tae; Song, Kyung Bin;
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 Abstract
To improve the microbiological safety of wild vegetables after harvest, Aster scaber and Cirsium setidens Nakai were treated with combinations of 50 ppm aqueous chlorine dioxide ()/0.5% citric acid or fumaric acid, and 50 ppm /0.5% fumaric acid/blanching at for 2 min. Combined treatment of 50 ppm and 0.5% citric acid reduced populations of total aerobic bacteria, yeast, and molds in Aster scaber and Cirsium setidens Nakai by 2.80~3.64 and 2.02~2.67 log CFU/g, respectively, compared to those of the control. Combined treatment of 50 ppm and 0.5% fumaric acid reduced total aerobic bacteria, yeast and molds populations by 3.62~3.82 and 2.47~3.02 log CFU/g, respectively. Based on the results, combined treatment of and fumaric acid was more effective in controlling microorganisms in the wild vegetables than either or citric acid. In addition, combined treatment of /fumaric acid/blanching reduced the populations of total aerobic bacteria by 4.59~5.12 log CFU/g, and populations of yeast and molds were not detected by treatment. These results suggest that combined treatment of /fumaric acid/blanching is the most effective method for improving microbiological safety of wild vegetables after harvest.
 Keywords
wild vegetable;chlorine dioxide;organic acid;blanching;microbiological safety;
 Language
Korean
 Cited by
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